Mushroom Stroganoff

1 medium onion, finely chopped
3 TBS butter
2 large portabellas, thinly sliced (can substitute 1 lb. Crimini or white mushrooms)
1 1/2 cups chicken broth
1 1/2 cups sour cream
3 TBS flour
Freshly ground pepper
8 oz. medium egg noodles, cooked
1 bunch fresh parsley, chopped

In large skillet over low heat, sauté onion in butter until soft. Raise heat to medium high, add mushrooms and continue to sauté until mushrooms begin to brown. Remove mushroom/onion mixture to bowl. In same skillet, over high heat, add chicken broth to pan drippings, bring to a boil and reduce by 1/3. Lower heat to a simmer and return mushrooms to broth. In small bowl, combine sour cream and flour until smooth. Over very low heat, stir in sour cream mixture and continue stirring until sauce thickens. Serve immediately over noodles and garnish with chopped parsley.

3-4 servings.